Southwest Pancakes
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
10 mins
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Cook time
20 mins
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Total time
30 mins
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Ingredients
1 cup Kinnikinnick Pancake and Waffle Mix (185 g)
1 large egg (56 g)
2 tbsp vegetable oil - reserve 1 tbsp (30 g)
¾ cup water (180 g)
1 can (199 ml) whole corn - drained
2 sticks celery - diced (57 g)
¼ cup red pepper - diced (74 g)
2 tbsp fresh chives - chopped (2 g)
¼ cup fresh basil - chopped (7 g)
¼ tsp salt (1 g)
½ tsp pepper (1 g)
Optional: serve with sour cream and hot sauce
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Directions
- In a medium skillet sauté corn, celery, red pepper and chives in 1 tablespoon oil over medium heat. Cook until celery is tender (approx. 5 - 7 minutes). Add chopped basil, pepper and salt. Cook for additional 2 minutes and set aside.
- In a bowl, combine egg, ¾ cup water and reserved 1 tablespoon oil. Whisk until combined. Slowly add Kinnikinnick Pancake and Waffle Mix. Whisk until combined.
- Add vegetable mixture to pancake batter. Mix just until combined.
- Preheat electric griddle or stove top griddle to 350°F (176°C). Coat lightly with cooking spray or butter.
- Drop batter onto preheated cooking surface. Flip pancake when edges begin to curl and top bubbles (keep warm in oven).
- Top prepared pancakes with sour cream and hot sauce.
Makes 8 Pancakes
Tips & Variations
- For some heat, add 1 diced jalapeno pepper to the mixture.
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